Summary

Ingredients

• 3 shallot (s), peeled and thinly sliced
• 3 kohlrabi
• 250 g ribbon noodles
• 75 g pine nuts
• pepper
• salt
• 50 g cream cheese
• 200 ml vegetable stock
• 3 tablespoon olive oil

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Instructions

1. Cook the pasta in plenty of salted water until al dente.
2. Peel the kohlrabi and cut into thin slices approx. 3 cm x 3 cm. Toast the pine nuts in a pan without fat and set aside. Heat the olive oil and fry the shallot slices in it until golden brown. Add the kohlrabi slices and roast them. Deglaze with the vegetable stock and season with salt and pepper. Add the cream cheese and simmer covered over a low heat until the kohlrabi is soft. Finally stir in the finished noodles. Bring to the boil again and serve sprinkled with the pine nuts.
3. Tip: It also tastes delicious if half of the carrots are still used.